Tag Archives: californian

When one goes gluten-free, I think that the amount of rice consumed by said person exploses. Like, missile high. Scratch that,atmosphere galaxy high. Whether it’s in restaurants (looks like we’ll be having sushi tonight, no wheat!) or at home (rice flour is now king), I can’t really say too much of anything is ever good for you. Unless you’re fiercely in love, or writing a book, then putting an abnormal time into that thing is probably a good thing, but with rice? eh. Not sending rockets in my emotional hemisphere.

In fact, it might be. Rice is a grain that is gluten-free, and of course just fine in moderation, but that is also acidic in nature (which we consume too much of in general), and contains sugars. There are many health problems that stem from too much sugar and acidity in the stomach, from ulcers to bacterial overgrowths to straight up diabetes. What’s more, if you’re cooking with white rice, or refined rice flour, you may be cutting out gluten, but wouldn’t it be cool to give your taste buds (and stomach) a break?

Yeahhhhh totally would.

So! Tonight I had a little experiment at my humble abode… I made a kinda-sushi-roll. But! instead of seaweed on the outside I used avocado, instead of rice I used cooked millet, and instead of raw fish I used smoked salmon. I think you’ll dig it. Enjoy:

inverted avocado millet kinda-sushi

1 avocado, cut into thin slices

1/2 cup cooked millet*

2 slices smoked salmon (organic if you can find!), or vegetarian protein of choice

optional 8 thin slices green onion, cooked or raw

–

preparation time: 8 minutes

serves 1-2

1. Cover a cutting board with plastic film. Lay out avocado slices in a vertical line with little overlap.

2. Lay out the cooked millet in a thin layer to cover just half of the avocado length-wise. (see image.) You can also add your onions if you’d like here.

3. Add smoked salmon, thinly sliced, in the middle. Take the plastic film in two hands on the side of the millet. Fold it over the top of the ingredients as you would making a burrito. When the plastic reaches the other plastic, as in it rolls on top of itself, pull it snug like you would a burrito. Then, roll the entire roll over the plastic to seal it in. Make sure it’s tightly wrapped!

4. You can either cut the rolls with the plastic on if your knife is on the not-so-sharp side, or if your knife is running on all gears, cut it directly and transfer to the serving plate with a spatula.

*of course, you can use rice if you’d like. Just a suggestion, and something that tasted good. :)